Category: Virtual Events
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Our second virtual event looking at the intersection of food, restaurants, agriculture and all things Web3 starts today. SimulATE Spring Summit will tackle the impact of Web3 on the food, restaurant, agriculture and CPG industries and talk to experts and entrepreneurs in the space, including: Learn why NFTs and Web3 make sense for agriculture and…
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We’re in the business of finding and reporting what’s happening on the bleeding edge of food and technology. Discovering invention and innovation and bringing together the people doing this work to talk about it and help others whose business and work will eventually be impacted — this is what we did in early February at…
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Tomorrow (Feb 1st) we’re kicking off our first virtual event of the year, tackling a fast-growing area of food tech: the metaverse. We’re bringing together those helping to build the food metaverse and experts in crypto, NFTs and mixed reality to discuss the seismic shifts coming to the world of food tech. SimulATE: the Food…
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Who is responsible when something goes wrong with delivery? A succinct-yet-apt answer to that question recently came from fast casual chain Wow Bao’s President and CEO Geoff Alexander, who spoke at The Spoon’s Restaurant Tech Summit this week: “As the restaurant brand, you are always blamed.” If you’ve ordered via third-party delivery with any frequency,…
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Those with an eye on restaurant tech may remember that this time a year ago, Euromonitor predicted that the ghost kitchen market would be worth $1 trillion by 2030. That’s an enormous number to pin on what was then still quite a nascent sector. But Michael Schaefer, the Euromonitor analyst who made that prediction, wasn’t…
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This is the web version of our newsletter. Sign up today to get updates on the rapidly changing nature of the food tech industry. This time last year, the restaurant biz was grappling with pandemic-related shutdowns and restrictions and innovating on the fly to survive the fallout. Digital menus. Virtual tip jars. Ad-hoc drive-thru windows. These mannequins. …
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This being The Spoon, a lot of our discussions around food waste concern the innovative technologies that could help us eventually curb the multi-billion-dollar problem and meet national and international targets to halve food waste by 2050. But as we learned today at our Food Waste Insights and Innovation Forum, done in partnership with nonprofit…
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This is the web version of our newsletter. Sign up today to get updates on the rapidly changing nature of the food tech industry. Since the start of 2021, we’ve seen numerous developments that showcase how vast and varied the efforts to fight food waste have become. Sachets that slow food spoilage. Hyperspectral imaging to analyze avocados.…
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Included below are videos from the following sessions: Using Innovation To Reduce Food Waste – James Rogers (Apeel), Chiara Cecchini (Future Food Institute), Alexandria Coari (ReFED), Moderator: Jenn Marston (The Spoon) Doing The Impossible: In Conversation with Pat Brown Let’s Print Some Meat – a demo of Novameat’s 3D meat printer From The Reviewer: What…
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Wow, what a first day at Smart Kitchen Summit. We learned that the recipe is alive and well (sorry, Tyler Florence), hacked together new kitchen products with Scott Heimendinger and saw a live debut of a new pizza robot, not to mention all the great in-person meetings, breakout sessions, vendor demos and more. And we’re…
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Yeast is a hot topic of conversation these days: where to find it, what you’re baking with it, and how to create your own at home. Sudeep Agarwala, a yeast geneticist at Ginkgo Bioworks, has you covered for that last one. He rose to Twitter fame not long ago after tweeting DIY instructions for how…
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Back when I learned Scott Heimendinger (aka the Seattle Food Geek) was leaving Modernist Cuisine, I immediately wondered what he was going to build next. After all, Scott is the guy who basically invented the consumer sous vide circulator, arguably the biggest kitchen cooking creation the last decade outside of the Instant Pot. While Scott…
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